CHICKEN SOUP W/TINY MEATBALLS .....AKA JEWISH PENICILLIN

CHICKEN SOUP W/TINY MEATBALLS .....AKA JEWISH PENICILLIN image

Provided by Lora DiGs

Time 2h

Number Of Ingredients 17

1 large chicken
1 1/2 c carrots, chopd (i used baby carrots cut in half)
1 1/2 c celery, cut into 1" pieces
1 large parsnip, peeld n cut into 1" pieces
1 large onion, large dice
1 Tbsp fresh dill, rough chop
1 1/2 tsp chicken bullion or one cube
1 1/2 tsp salt
1/2 tsp blk. pepper
8 c water
TINY MEATBALLS
1 lb turkey, ground (chicken can b used)
1/2 c breadcrumbs
1/2 c parmesean cheese
1 large eggs
1/2 tsp salt n blk.pepper. each
1/2 CUP DRIED TINY PASTA, COOKED N THEN ADDED TO SOUP (OPTIONAL)

Steps:

1. FIRST MAKE UR TINY MEAT BALLS BY COMBINING MEATBALL INGREDIENTS N ROLLING THEM INTO WALNUT SIZED BALLS.... PUT IN FRIDGE UNTIL READY TO B USED.
2. IN A LARGE SOUP POT HEAT UP 3 TABLSPNS OF VEG OIL (OOPS FORGOT THAT IN INGRED LIST) N SAUTÉ ONIONS SLIGHTLY THEN PUT WHOLE CHICKEN IN POT N ADD WATER (IF U NEED MORE WATER TO COVER CHICKEN JUST ADD MORE)
3. COVER POT N COOK FOR 30 MIN ON HIGH. NEXT ADD VEGGIES, SALT N PEPPER AND BULLION (powder or cube) STIR N LOWER HEAT TO MED N COVER N COOK FOR 30 -45 MINUTES OR UNTIL CHICKEN IS JUST COOKED.
4. TURN HEAT OFF N REMOVE CHICKEN TO PIE PLATE OR PLATE WITH SIDES (WILL GIVE OFF LIQUID...WHICH CAN B POURD BAK INTO POT) RIP CHUNKS OF CHICKEN N CONTINUE UNTIL U CANT RIP ANYMORE N THERE IS ONLY BONES LEFT
5. ADD PIECES OF CHICKEN TO POT ALONG WITH TURKEY (OR CHICKEN) MEATBALLS n THE DILL THEN COVER THE POT N COOK ON LOW/MED HEAT FOR ADDTL. 30 MINUTES. TASTE UR SOUP N C IF MORE SALT IS NEEDD B4 SERVN UP :)
6. PUT ABOUT A 1/4 CUP OF PASTA (IF USING) IN BOWL N LADLE IN THIS YUMMY N HEALTHY BOWL OF SOUP ....ENJOY :)